All About Braising, Molly Stevens
I worked with Molly at The French Culinary Institute and can attest that she is the real deal. Passionate about food, incisive, her books are useful manuals about the fundamental techniques of cooking. Braising may be the most difficult and subtle of all the cooking techniques. Here she brings important insights. Copyright 2004, first edition, first printing, hardcover, inscribed to me, 481 pages, condition excellent (the dust jacket has some tiny scratches you have to search for)
I worked with Molly at The French Culinary Institute and can attest that she is the real deal. Passionate about food, incisive, her books are useful manuals about the fundamental techniques of cooking. Braising may be the most difficult and subtle of all the cooking techniques. Here she brings important insights. Copyright 2004, first edition, first printing, hardcover, inscribed to me, 481 pages, condition excellent (the dust jacket has some tiny scratches you have to search for)
I worked with Molly at The French Culinary Institute and can attest that she is the real deal. Passionate about food, incisive, her books are useful manuals about the fundamental techniques of cooking. Braising may be the most difficult and subtle of all the cooking techniques. Here she brings important insights. Copyright 2004, first edition, first printing, hardcover, inscribed to me, 481 pages, condition excellent (the dust jacket has some tiny scratches you have to search for)